Antipasto

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Any combination or dried Italian meats, cheeses, olives, etc. can make a great antipasto. This is the combination we use most. It's more like an antipasto salad.

Preparation Time: 15 minutes Serving Size: 4

Romaine lettuce
Prosciutto
Sopressata
Mortadella
Abruzzio
Aged Provolone

Green Olives
Kalamata Olives
Marinated Artichoke Hearts
Roasted Red Peppers
Sun-dried Tomatoes
Balsamic Vinaigrette

There are no hard rules for making antipasto. This can be made either on one large platter or made in individual servings. Wash and dry romaine lettuce. Line the platter with bite-sized pieces of romaine. Next, arrange the meats over the lettuce. Now add olives, artichoke hearts, roasted red peppers and sun-dried tomatoes. Slice the aged provolone in thin strip and arrange on platter. Top with balsamic vinaigrette and enjoy.

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Updated Saturday, January 05, 2013
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